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Creamy Peanut Butter Mousse (+ VIDEO!)

Peanut Butter gets most Americans all kinds of excited.  We eat Peanut Butter in England, but it’s not considered its own food group like it is over here – west of the Atlantic and east of the Pacific; and we generally don’t have a Peanut Butter flavored version of every recipe ever written.  In England we put it on bread or toast and call it good.  If we’re feeling really decadent, we’ll cram some into the hollow of celery sticks and munch on them; but that’s only on special days.  I remember the first time I spied a jar of peanut butter and jelly and thought it was the weirdest thing ever.  Pretty, but definitely not something to consume, even in an emergency. This Creamy Peanut Butter Mousse, however, is definitely not for emergency use only.

Having now lived on this large and glorious hunk of land for a while though, it makes total sense that America once voted a Peanut Farmer into the White House.  Luckily for a lot of people with a penchant for peanuts – they’re ok to eat.  For some, though, they are inflammatory so might not be the best choice.  If they are something that you can tolerate, you will love this recipe.  LOVE.

Creamy Peanut Butter Mousse | Carrie Brown

This recipe started out with a friend.  Being British I wouldn’t intrinsically think about using peanut butter to make anything dessert.  My friend’s version was so rich and peanut-buttery – beyond even peanut butter itself – I could only manage a spoonful before I had to lie down and nap.  I can imagine if you served that to dinner guests you’d be breaking out the air mattresses and tucking everyone up in no time.

So I fiddled with this and that, made it more nutrient dense – and whipped up a dinner-party-worthy mousse for you.  But lest you think you have to wait for a dinner party and invite guests before you can make this peanut-lover’s dream – if I were you I’d make a big old bowl and keep it in the ‘fridge, and then anytime you need a little something, shove your spoon right on into this fluffy sea of peanutty glory.

Peanuts for President! And if Peanut Butter is your jam, you gotta make the Peanut Butter Ice Cream (!!)

Creamy Peanut Butter Mousse

Author: Carrie Brown
Prep time:
Total time:
Serves: 6 – 8
  • 2 cups / 1 pint Greek yogurt
  • 1 cup / 8 fl oz. natural peanut butter (unsweetened)
  • 3 oz. / 85g vanilla protein powder OR egg white powder
  • ¼ tsp baking soda – DO NOT USE TOO MUCH! It will taste like soap.
  • ¼ tsp salt
  • 3 egg whites
  • ¼ tsp cream of tartar
  • 3 oz. / 85g xylitol or equivalent granular sweetener
  1. In a large bowl beat together the yogurt and peanut butter until completely blended.
  2. Mix in the protein OR egg white powder, baking soda and salt.
  3. In a separate bowl, whisk the egg whites and cream of tartar until stiff.
  4. Add ½ the xylitol and whisk well. Add the remaining xylitol and whisk until the egg whites are stiff and glossy.
  5. Gently fold the egg whites into the peanut butter mixture until completely blended.
  6. Spoon into dishes and chill in the ‘fridge.

Creamy Peanut Butter Mousse | Carrie Brown



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  • LauraHow much cream of tartar? I don’t see it in ingredient list :). Thank you for ALL you do!!!ReplyCancel

  • carrieTHANKS, Laura! Bad Carrie – that’s what comes of writing recipes at 11:45 pm. I fixed it now :-)ReplyCancel

  • Cowgirl RaeWhat is the purpose of the baking soda?ReplyCancel

    • carrieAh ha, Rae! Great question :-) It tones down the tang of the yogurt.ReplyCancel

  • ColleenHey Carrie, this looks soooo yummy. But how long would it last if I was making it for one, as an occasional after dinner treat?ReplyCancel

    • carrieColleen – I have successfully kept it in an airtight glass container in the ‘fridge for a week. Hope that helps!ReplyCancel

  • Kati ColeHi Carrie! It’s your egg girl again. This looks AMAZING. Any suggestions on something I can sub for them? It looks like they are for structure, so I’m pretty sure my fake powder stuff won’t cut it. Thank you! You’re awesome!

    PS – I’m in Kirkland so feel free to point me to a specialty market if necessary!ReplyCancel

    • carrieHello, Egg Girl! This is not so easy to solve. I’ll work on it :-) For now you could leave out the egg whites altogether and just add the sweetener straight into the peanut butter mixture, but this is SO rich if you can manage more than one spoonful I’d be surprised!ReplyCancel

  • Seth ReslerMaybe it’s just ‘cuz I’m American, but that looks insanely good!ReplyCancel

  • TaraI just made this yesterday and it is FANTASTIC YUMMINESS! I can’t believe I waited so long to make it. Thank you, thank you!ReplyCancel

  • gabiI finally made this today and I LOVED it – Looking for some other info on this blog I came back to this recipe and re-reading it I realized, in my hurry to make it alongside 6th grade homework assignments and making dinner before it was too late, I left out the whey protein, the baking soda and the salt (what????? silly me!!!!!) – I still think it tastes AMAZING – So in the next few days, all I have left to do is eat the remaining 7 bowls and make a new batch the right way :) Thanks a lot Carrie for all your recipes!!!! I LOVE THEM and look forward to more …… on your own schedule of course :)ReplyCancel

  • Suzie PriceCarrie, I made the Creamy Peanut Butter Mouse – AMAZING. SOOOOO good. Simple too. Have to say I’ve been trying many of your recipes and they are ALL good. If you decide to develop a cookbook, I will definitely buy. Also, I appreciate your participation in all of the podcasts, perfect, too! Thanks for sharing, creating and being!! SuzieReplyCancel

    • carrieAwwww, Suzie – thank you so much for your kind words. So happy that you love the recipes!ReplyCancel

  • Kati the No-Egg GirlHi Carrie! I tried making this today with whipped coconut milk, but the milk didn’t separate in the fridge, and it didn’t whip much. So I did what any self respecting woman would do with a huge bowl of milk-based PB goodness – I poured it into my ice cream maker! AMAZING! Next time I am going to make it with chocolate protein powder for a candy-like treat. You can bet I’ll keep you posted!ReplyCancel

  • WedsI love this recipe. I am not a big peanut butter fan, but this stuff is phenomenol. The other day I needed a snack to take to work. I usually eat the mousse as a dessert, so I thought I had better have something to go with it to fill me up…. Instead of eating it with a spoon, I scooped it up with celery sticks. Omg! Waaaay better than ants on a log, plus a big dose of protein!!ReplyCancel

    • carrieLove this, Wednesday!! Ain’t it great to eat dessert all day long?!!ReplyCancel

  • AnnHi Carrie!
    I just made this today and it is sooooo tasty! For some reason I suck at whipping egg whites, so it wasn’t as pretty as yours, but it tastes like a Reese’s cup (I used chocolate protein powder because my vanilla is too fake tasting). Forget dessert- I made this purposely for my lunch. Ate with a bowl of cooked spinach and I am immensely satisfied :) You rock!ReplyCancel

  • FiHi Carrie! HAD to share…ive made this several times, love it! But today craved it, had no peanut butter!! Catastrophe! However, being the resourceful English gal I am, I added cocoa, cinnamon and some stevia, and topped with cocoa nibs… SANE chocolate mousse yumminness!! Hope your readers enjoy this version too!!ReplyCancel

  • KellieCarrie Brown you are and angel and these desserts are heaven!! They taste richer and unhealthier than they are but I can feel angelic whilst eating them knowing you and Jonathan approve and classify them SANE. Thank you so much!!ReplyCancel

  • DianeWow. Just made your version after I had made Bailor’s version. Yours is definitely lighter and I can eat a spoonful withourt reaching for a big glass of water. But there’s nothing wrong with that either. I made this with almond butter instead of peanut butter because it is what I had on hand. Sweet but not overly sweet. I can only eat a small portion as it is very filling and I like to eat.ReplyCancel

  • AndreanneHi Carrie. Any substitution for Greek yogurt in your recipes? I’m allergic to casein :(

    Thanks for you website. I love it.ReplyCancel

  • SharmaneThis may be last post before becoming comatose…. OMG.. YUMM!!! (and thanks for thinking of calming down the tangy-ness of the yoghurt for the members of my family who normally only eat sugary dessert type yoghurts)ReplyCancel

  • MeganI am a peanut butter lover (I’ve always said my favorite food group is chocolate peanut butter) I would love to see Bailer’s original recipe!ReplyCancel

    • carrieMegan – it was similar but without the egg white so a lot stronger, denser and not as much protein.ReplyCancel

  • WrenHow much of this can you eat before it’s considered glutinous? LOL. It’s SO delicious!ReplyCancel

    • carrieWren – LOL – I actually can’t eat much before becoming really full!ReplyCancel

  • Meghan HortonA few years ago I developed a summer addiction to Whole Foods peanut butter pies. Then my stomach rebelled and I realized it was made with tofu. And sugar, of course. But this! This tastes just like it!ReplyCancel

  • Sharon A HeffnerDon’t mean to sound dumb but do you weigh(on a food scale) or use a small measuring cup marked in ounces? ReplyCancel